 Salmonella spp. can be highly infectious and cause incapacitating but not usually life threatening illness. Sequelae can occur but are rare.  There is strong evidence that Salmonella spp. has caused foodborne illness associated with beef and beef products.  The method of producing fresh raw (chilled and/or frozen) beef introduces contamination into the food and does not contain a pathogen e...

This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5°C until the expiration date. Tukey's test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuu...

Given this, initiatives have been undertaken in many countries to formulate more or less voluntary rules. But the vast increase in the number of private reference systems based on the Hazard Analysis Critical Control Point (HACCP) method led to a certain amount of confusion among the various groups in the food industry. In September 2005, after three years of work, ISO published a universal ref...

Compartmentalisation is a new tool for disease management within a country. In aquaculture, the successful application of compartmentalisation is largely dependent on the system of production and the epidemiology of the disease(s) for which the compartment is being defined. Therefore, compartmentalisation may not be universally applicable across all systems and diseases. The paper examines the ...

PDA’s (Personal Digital Assistant) and mobile phones have become multitasking devices that provide an enormous potential in various fields, including HACCP. We have designed a record taking software in order to be used in small food catering establishments, like canteens or restaurants. It’s developed for Windows Mobile for use in mobile devices such as PDA’s and Smartphone’s. It enables the cr...

In the production of poultry products, special attention is paid to diseases causative agents which are common for and humans; as far products contaminated with pathogenic opportunistic microor-ganisms a potential source infections, toxic infections toxicoses in humans. We studied bacterial risks at all main stages industrial chicken food grade eggs and, critical control points were defined com...